3 Sink Manual Pot Wash

[AbdulRasheed Kakkottu]

Dear Food Safers,

Many of our clients informed us that DM inspectors are backing three sink manual pot washing method for manual pot washing.

Preclean- Cleaning with detergent-- Disinfection

Is that mandatory, if pot washing detergent is antibacterial and supported with lab reports and DM approval?

Appreciating your views on above.

--

Regards

Abdul Rasheed

[Nida Rizvi]

Hello Abdul,

 

We also have this stated by our chemical provider that no need for disinfection step as the pot wash chemical is bactericidal.

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[AbdulRasheed Kakkottu]

Hello Nida,

If specified contact time is provided, Bactericidal detergent acts as two in one.

As I see It saves money , time , Water needed for  post disinfection rinsing  and space .

So again what could be the reason behind 3 Sink recommendations in spite of using Bactericidal pot wash detergents ?

Regards,

--

Sent from Gmail Mobile

[Bobby Krishna Thulasi]

Nida

What do you mean by ‘pot washing?’

Cooking utensils?

They don’t have to be disinfected - but instead cleaned well. 

Food storage and prep utensils do not go under the ‘pot’ category. Those containers are not heated with food and thus would require cleaning and disinfection.

Could you please clarify what are the three steps you normally use for such utensils and what step will be skipped as per the chemical supplier (and also what is that biocide).

I had shared the new design and equipment requirements in the group a few months ago. 

Regards

Bobby Krishna

Mob:  +971554041340

On Dec 7, 2017, at 4:59 PM, Nida Rizvi <nida....@ginzarestaurants.com> wrote:

Hello Abdul,

 

We also have this stated by our chemical provider that no need for disinfection step as the pot wash chemical is bactericidal.

 

 

 

 

Expo 2020

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[Bobby Krishna Thulasi]

Abdul Rasheed 

Could you please let me know which regulation you are referring as there is not 3 sink requirement for pots in Dubai.

Regards

Bobby Krishna

Mob:  +971554041340

On Dec 9, 2017, at 4:15 PM, AbdulRasheed Kakkottu <res...@gmail.com> wrote:

Hello Nida,

If specified contact time is provided, Bactericidal detergent acts as two in one.

As I see It saves money , time , Water needed for  post disinfection rinsing  and space .

So again what could be the reason behind 3 Sink recommendations in spite of using Bactericidal pot wash detergents ?

Regards,

 

 

Expo 2020

[Bobby Krishna Thulasi]

Nida and All

 

Your cleaning program should clearly identify the types of containers you need to disinfect vs the ones that need to be cleaned. How and who cleans it should also be in the program.

So, there are no standard answers as to ‘how many sinks’ do you require as per DM. We set the minimum requirements based on certain assumptions. It is up to the food business to understand the process and decide on the facilities.

 

During inspections, we always see one out of the two sinks filled with containers thus limiting the efficiency and effectiveness of the whole process. This is why the new requirements clearly require a space for dirty as well as clean utensils apart from the sinks for cleaning and disinfection.

 

 

 

 

Bobby Krishna T M

Food Studies and Planning Specialist

Food Safety Department

Dubai Municipality

 

 

Mobile   :           + 971 554041340

Phone:              +971 4 2064289

Mail to: bkth...@dm.gov.ae

 

 

 

 

 

Expo 2020

From: Nida Rizvi [mailto:nida....@ginzarestaurants.com]
Sent: Sunday, December 10, 2017 8:44 AM
To: Bobby Krishna Thulasi
Cc: AbdulRasheed Kakkottu; food safety group
Subject: RE: {Dubai's Food Safety Clinic} 3 Sink Manual Pot Wash

 

Hello Bobby,

 

In industry we only categorized it in two sections, one we call dish wash, where are the plates and spoons for guest services are washed and for this I have seen a dishwasher always and second category is they call “Pot wash” wherein all pots and pans, whether used for cooking and preparation will all be washed and sometimes you will see a pot washer along with manual wash. But in most of restaurants only manual wash wherein all big pots and pans goes regardless of cooking alone or prep alone.

 

I have never seen disinfection in “Manual Pot Wash” area, not even in catering by using very hot water as above 82ºC. Only I have seen is detergent wash, and to ease operation many companies goes to trust suppliers in terms of providing 1 chemical to achieve disinfection and that we are one such :D

 

I am attaching MSDS for this chemical.

Please more information and help is needed in this section.

 

 

Regards,

Nida

[indpt: Hygiene]

Thank you Bobby for the advice.

 

I would like to share with you the Cleaning Program that I have. In it, I mentioned the “Method” of cleaning; it’s either be sanitized or just clean. And also the steps on how to practice proper cleaning and sanitation to ensure that new joiners are able to read, understand and follow the guidelines. Also mentioned is the chemical being used and, yeah, the in-charge of the task to ensure efficiency and consistency.

 

Regards,

 

ian

[Nida Rizvi]

Hello Bobby,

If we are using bactericidal for both cooking and prep pans and pots, will it not be fulfilling needs for disinfection?
What type of validation/test should we ask from supplier for manual pot wash cleaning chemical ?

The cleaning plan identifies it however, the same step for both pans are followed, that is using bactericidal soup.

[Richard Sprenger]

The two sink method is a UK/European system and the three sink method a USA requirement. The UK system was used particularly in schools when the second sink used very hot water and was referred to as a “sterilizing sink”. (H&S problems). The majority of premises that I inspected in the UK only had one large sink for pot washing.

 

As Bobby has said it depends what the sinks are going to be used for – containers to be used in ovens etc do not require disinfection.

 

The important thing is to ensure the water is changed when it becomes cool or “dirty”

 

Pete Snyder advised that large sinks can also disinfect by dilution especially when followed by effective drying.

 

I am not aware of  any food poisoning outbreak being traced back to pans, utensils or equipment that have been washed in clean hot water/detergent and left to air dry (or dried with paper) -whether this be in one, two or three sinks. I would welcome any confirmed outbreaks that members may be aware of.

 

The water in the first or only sink should be too hot for the hands – so gloves need to be worn. All pans and equipment need to be rinsed clean before being placed in the sink so the water doesn’t need changing as frequently.

 

It is abuse of the system and poor management that causes the problems – a bit like the ice-cream scoop.

 

Having said all of the above – you always need to follow the legal requirements of the country you are operating in

 

Richard

 

Richard Sprenger Bsc (Hons), DMS, FCIEH, FSOFHT, FREHIS Chairman Highfield Tel: 009714 449 4042 | Mob: 00 971 559950642 | UK: 07798815233 W (MEA): www.highfieldabc.ae | W (UK): www.highfieldabc.com

 

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From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of AbdulRasheed Kakkottu

Sent: 07 December 2017 20:58
To: Nida Rizvi <nida....@ginzarestaurants.com>

[Nida Rizvi]

Hello Bobby,

 

In industry we only categorized it in two sections, one we call dish wash, where are the plates and spoons for guest services are washed and for this I have seen a dishwasher always and second category is they call “Pot wash” wherein all pots and pans, whether used for cooking and preparation will all be washed and sometimes you will see a pot washer along with manual wash. But in most of restaurants only manual wash wherein all big pots and pans goes regardless of cooking alone or prep alone.

 

I have never seen disinfection in “Manual Pot Wash” area, not even in catering by using very hot water as above 82ºC. Only I have seen is detergent wash, and to ease operation many companies goes to trust suppliers in terms of providing 1 chemical to achieve disinfection and that we are one such :D

 

I am attaching MSDS for this chemical.

Please more information and help is needed in this section.

 

 

Regards,

Nida

 

From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of Bobby Krishna Thulasi

Sent: Saturday, December 09, 2017 4:31 PM
To: Nida Rizvi
Cc: AbdulRasheed Kakkottu; food safety group

[Hossam Abdelkader]

Dear NIda

Minimum standards for DM should be applied and in order to achieve good cleaning result in pot wash area based on consultant recommendation you should consider the following 

1- nature of operation in your establishment , hotel or restaurant , if hotel BB , HB or all inclusive , restaurant is full day dining or specific meal 

2- how many department in the kitchen will be served by pot wash , it’s one pot wash for all or each department has its own pot wash

3-size and arrangement of pot wash will be arranged based on that 2 factor but generally any pot wash should be arranged in cycle flow from dirty to clean and to achieve that you should have dirty utensils receiving shelf - pot wash sink either 2 or 3 compartment and shelf for clean utensils after washing and disinfection

4 - number of compartment in the sink could be 2 or 3 based on serving department and your require target , example if you in bakery or pastry area as all your utensils will be affected by oven and high temperature you will use first compartment for soaking supported with hot water to remove stucked dirt and grade before manual cleaning start

5- another example if you in big hotel or restaurant where high volume of utensils required every hour , you can mix between manual and mechanical washing by using pots washing and disinfection machine

6 -another example for cold kitchen , you may required one sink with 3 separate compartment to use one compartment specifically for sanitation after complete washing

In summary , you must apply minimum requirement by DM authority and also use different standards based on your operation requirement to achieve good cleaning and disinfection for your utensils

Hossam Abdelkader

Cristal international standards (operations manager)

0562022569